Gluten-Free Dal Bhat Breakfast Bowl

Instructions

1. 1Measure the 1 cup of red lentils into a medium saucepan. Rinse the lentils under cold running water until the water runs clear. Add the 3 cups of water and the 1/2 teaspoon of turmeric powder to the saucepan.
2. 2Place the medium saucepan over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 30 to 40 minutes. The lentils are done when they are very soft and have a mushy consistency.
3. 3While the lentils simmer, place a small, heavy-bottomed saucepan over medium heat (around 162.8°C / 163°C). Add the 2 tablespoons of ghee (clarified butter) to the saucepan. Once the ghee is melted and shimmering, add the 1 teaspoon of cumin seeds, the 1/2 teaspoon of mustard seeds, and the 1/4 teaspoon of asafoetida (hing). Cook for about 30 seconds, or until the mustard seeds begin to pop and the cumin seeds are fragrant.
4. 4Add the 1 tablespoon of ginger and the 2 cloves of garlic to the small saucepan with the spices. Stir constantly and cook for 1 minute more, until the ginger and garlic are fragrant. Do not let them brown.
5. 5Carefully pour the entire contents of the spiced ghee mixture from the small saucepan into the pot of cooked lentils. Stir everything together well to combine.
6. 6To serve, divide the 4 cups of cooked brown rice among four bowls. Spoon the lentil mixture over the rice in each bowl. Divide the 2 cups of spinach evenly among the four bowls, placing it on top of the lentil mixture. Garnish each serving with one of the 4 lemon wedges.

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